Chisholm Trail Grass-fed Beef tastes great because of its juiciness, not because of grease like with regular beef. Turns out, Chisholm Trail Grass-fed Beef has a higher moisture content than any other beef you can find.

To preserve this juiciness and get maximum flavor from Chisholm Trail Grass-fed Beef, follow these cooking tips:

Don’t overcook it. Grass-fed beef cooks 30% faster than regular beef. Ideally, Chisholm Trail Grass-fed Beef tastes best medium-rare. If you like yours well-done, make sure to cook at very low temperatures, generally 50 degrees lower than you’d typically use with regular beef for the same length of time.

Use a thermometer to test for doneness and watch the thermometer carefully. All meat continues to cook after you remove it from the heat. For perfect doneness, remove the beef from the heat source 10 degrees before it reaches the desired temperature.

Because our beef is extremely low in fat, we recommend adding a light coating of olive oil to the surface of the meat. This will encourage faster browning without overcooking and help prevent the beef from sticking.

For restaurant-quality, steaks, use a natural meat tenderizer, like the one from Jaccard, and/or marinade the steaks overnight in the refrigerator. For juicy, delicious ground beef, mix in your favorite herbs and spices.

Stovetops give you greater control over cooking temperature. Use a stainless or cast iron skillet and add a pat of butter with a little minced garlic in the final minutes just like professional chefs do.

Allow steaks and roasts to rest for 8 – 10 minutes after cooking. This will help your beef retain its juiciness once it’s on the plate.

Always use tongs. Puncturing meat with a fork allows delicious juice to escape.

When grilling, sear the meat quickly on each side over high heat then reduce to low to finish the cooking. Basting helps keep the beef nice and juicy. When roasting, sear the beef on the cooktop first then place in a pre-heated oven.